Corn And Cheddar Chowder

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 bacon, slices cut into 3/4-inch pieces
• 1 large onion, finely chopped
• 1 tablespoon unsalted butter
• 2 teaspoons ground cumin
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 large boiling potato, peeled and cut into 1/4-inch dice
• 1/2 cup heavy cream
• 10 ounces package frozen corn kernels
• 1/2 lb sharp cheddar cheese, grated

Recipe

• 1 cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
• 2 add onion and butter to fat in pan and cook, stirring, until onion is softened.
• 3 add cumin and cook, stirring, 1 minute.
• 4 add flour and cook, stirring, 1 minute.
• 5 whisk in broth and bring to a boil, whisking occasionally.
• 6 add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes.
• 7 stir in cream and corn and return to a simmer.
• 8 add cheddar, stirring just until cheese is melted (do not let boil), and season generously with pepper.
• 9 serve topped with bacon.
• 10 soup keeps 2 days, covered and chilled.